Abstract
A method to determine ascorbic acid at any stage of potato processing was developed. Potato samples are frozen in dry ice, lyophilized and analyzed using a modified spectrophotometric method. This method is simple, accurate, inexpensive and has a detection limit of 1.2 mg ascorbic acid/100 g dry weight potatoes.
Compendio
Se desarrolló un método para determinar el ácido ascórbico en cualquiera de las etapas del procesamiento de papa. Muestras de papa son congeladas en hielo seco, liofilizadas y analizadas utilizando un método modificado de espetrofotometría. Este método es sencillo, preciso, y de bajo costo y tiene un limite de detección de 1,2 mg de ácido ascórbico/100 g de peso seco de papas.
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Egoville, M.J., Sullivan, J.F., Kozempel, M.F. et al. Ascorbic acid determination in processed potatoes. American Potato Journal 65, 91–97 (1988). https://doi.org/10.1007/BF02867457
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DOI: https://doi.org/10.1007/BF02867457